Chicken Vegetable Soup

• 2 Tablespoons Vegetable Oil
• 3 stalks Celery, Thinly Sliced
• 2 Large Carrots Peeled And Cut In Thin Half Rounds
• 1 Medium Onion, Finely Chopped
• 1 Tablespoon Dried Parsley
• 1-1/2 teaspoon Dried Oregano
• 1/2 teaspoons Dried Basil
• 1/4 teaspoons Fresh Ground Black Pepper
• 2 cloves Garlic, Minced
• 6 cups Low Sodium Chicken Broth
• 1 can (14 1/2 Oz. Size) Fire Roasted Tomatoes
• 1 pound Red Potatoes, Diced Small
• 1/2 pounds Green Beans, Trimmed And Cut In 1-inch Segments
• 3 cups Cooked, Cubed Rotisserie Chicken

1. Heat vegetable oil over medium heat in a Dutch oven or heavy stockpot. Add celery, carrots and onions. Cook until onions begin to brown on the edges, approximately 5 minutes. Turn heat to medium low. Add parsley, oregano, basil, fresh ground black pepper and minced garlic. Cook for 1 minute, stirring constantly.
2. Add low sodium chicken broth, fire roasted tomatoes, diced red potatoes and green beans. Simmer for 15-20 minutes or until potatoes and green beans are tender. Add cut rotisserie chicken and warm for 1-2 minutes.

vegetable oil, stalks celery, carrots, onion, parsley, oregano, dried basil, ubc, garlic, chicken broth, tomatoes, red potatoes, green beans, chicken

Taken from tastykitchen.com/recipes/soups/chicken-vegetable-soup-2/ (may not work)